WHITE CHOCOLATE MOUSSE
By ynasira
For this dessert you will need 12 shot glasses or demitasse cups that each hold 1 ounce (2 tablespoons).
Ingredients
- 4 ounces white chocolate, broken up
- ¼ cup whole milk
- 2 tablespoons light corn syrup
- ½ cup whipping cream
- Toasted slivered almonds or fresh raspberries (for garnish)
Details
servings 12
Level of difficulty Average
Cost Average budget
Preparation
Step 1
In a small saucepan or a microwave-safe bowl, combine the white chocolate and milk. Place saucepan over medium heat or put the microwave-safe bowl, uncovered, in the microwave oven on high.
Stirring often, heat until milk is hot and chocolate is melted. Cool to lukewarm. Stir in the corn syrup.
Step 2
Whip the cream and fold into the cooled mixture. Divide the mixture between cups or glasses, depending on the size of the containers. Cover and refrigerate for about 4 hours until firm.
Step 3
Garnish with toasted slivered almonds or fresh raspberries before serving.
Can be prepared 2–3 days before serving.
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